In a seemingly endless sea of mediocre cookery books it is always uplifting to discover an exception. Newly published, My Favourite Ingredients is a tribute to both seasonal elegance and author, Australian born Skye Gyngell, Head Chef at the prestigious Petersham Nursery Café in Richmond, Surrey.

Ms. Gyngell has, in her own words, evolved a style of cooking which is simpler and more produce inspired – she has resisted combining too many flavours, allowing the produce to taste even more of itself and the season to which it belongs. This natural simplicity emerges in many great chefs as their personal, unique style develops, allowing their produce to steal the limelight.

Reinforcing exemplary standards, the writing in My Favourite Ingredients displays a knowledgeable eye for detail together with a sensual passion for combining textures and flavours: think salty fresh sea clams swathed in summery flavours of garlic, tomatoes and fino sherry finely balanced by the earthy tones of rose flecked barlotti beans; think of simple aromatic, succulent poussins served with flatbread and thick garlicky yoghurt; think oozing rich chocolate mousse counterbalanced by a sucré-sel salty caramel; think …… the list is seemingly without end with dozens of carefully developed and simply written recipes which are easy to follow. You must forgive yourself if you happen to drift into imagining the voice of Skye at you side, nurturing you along as you cook.

photograph by David Loftus

Courtesy of Skye Gyngell, Quadrille publishing and Petersham Nurseries I am delighted to present a selection of recipes from My Favourite Ingredients which have been chosen and tested in the kitchen of Recipes2Share, especially for you.

Asparagus with Tomato Dressing and Crème Fraiche	Wild Sea Bass with Salmoriglio	Blood Oranges With Warm Honey And Rosemary

Food photography by Jason Lowe

My Favourite Ingredients by Skye Gyngell, published by Quadrille